ZUCCHINI LASAGNA
This zucchini lasagna is the perfect low carb alternative to traditional lasagna. The best part of this recipe is it's not watery!
Equipment
- 9x13 Baking Dish
Ingredients
- 2 Large Zucchini
- 1 lb Ground Beef (454g)
- 1 ½ tsp Salt
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Black Pepper
- 1 tsp Meat Seasoning
- ½ Yellow Onion
- 1 tsp Garlic Paste
- 1 796ml Can Crushed Tomatoes (28oz) - no salt added
- 2 tbsp Tomato Paste (30ml)
- 2-3 tsp Sugar
- 1 tbsp Dried Basil
- 2 tbsp Dried Parsley (plus more for garnish)
- 1 tsp Oregano
- ¼ tsp White Pepper
- 1 tbsp Oil (for frying onions)
- 3 cups Shredded Mozzarella (400g) or more if preferred.
- 1 cup Grated Parmesan (110g)
- 1 ½ - 2 cups Cottage Cheese (375-500g)
Instructions
- Season your ground beef with 1/2 tsp salt, black pepper, paprika, garlic powder, onion powder and meat seasoning. Let marinate for 15 minutes minimum or overnight for best flavor.
- Using a peeler, peel your zucchinis into thin slices.
- Rest the zucchini slices on a couple baking trays lined with paper towel.
- Sprinkle a pinch of salt on both sides of each slice and let rest for 15-30 minutes. You will use about 1 tsp salt in total. I used Himalayan salt so the quantity may be less if you use table salt.
- Use a paper towel to wipe away the excess moisture and salt from both sides of the zucchini.
- In the mean time, heat your pan on medium low and add a tbsp of oil and your onions. Fry for about 4 minutes until translucent.
- Add in your ground beef and cook for 7-8 minutes or until it is no longer pink. Use a potato masher or fork to mash the beef into small pieces.
- Drain the excess grease then add in your crushed tomatoes, tomato paste, sugar, garlic paste and your remaining seasonings. Simmer for 25 minutes.
- In a separate bowl, add in your cottage cheese and parmesan and mix until well combined.
- To layer your zucchini, start with roughly 1/2 cup of meat sauce then zucchini slices, then 1/2 cheese mixture, 1 1/2 cup meat sauce and then 1 cup shredded mozzarella. Repeat the process. The last layer will be zucchini slices, then meat sauce and finally shredded mozzarella. This will be three layers in a 9x13 baking dish.
- Bake at 375°F for 35-40 minutes.
- Let rest for 10-15 minutes before serving.
- Garnish with additional parsley and serve hot.